Come Dine With Me recipes Yorkshire pudding with rabbit's tails and Yorkshire salad recipe

More from Andy Swale's menu

Date Published:

04/11/2009

Andy Swales kicks off his dinner party with an unusual combo of Yorkshire pud and salad on Come Dine With Me York

• Perfect wine match: Nottage Hill Pinot Noir

1. To make the Yorkshire puddings, put the eggs and milk in a large mixing bowl and add a pinch of salt and ground black pepper. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.

2. Gradually sieve the flour into the milk and egg mixture, using an electric hand beater or hand-whisk to create a lump free batter with the consistency of double cream. Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.

3. Preheat the oven to 220°C/Gas 7. Place a pea-sized piece of goose fat or dripping in a 12 hole Yorkshire pudding tin and heat in the oven until the fat is smoking. Give the batter another good whisk. Add 2 tbsp cold water and whisk again. Ladle the batter into the hot tin. Return to the oven and cook for 20 minutes or until the puddings are well risen and golden brown.

4. Mix the sugar with the vinegar and stir to dissolve. Toss the lettuce with the spring onions and mint in a large bowl. Divide between six plates and spoon over the sweet vinegar. Top each salad with a couple of Yorkshire puddings. Poke a sprig of rosemary into each Yorkshire pudding and add a dash of hot gravy. Serve.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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